Table 2. Formulation of chicken sausages with various levels of salt and sodium tripolyphosphate (STPP)

Ingredients	Treatments (%)
	TRT6	TRT7	TRT8	TRT9	TRT10	TRT11
Raw meat
Chicken breast	80.0	80.0	80.0	80.0	80.0	80.0
Ice water	19.7	19.7	19.7	19.7	19.7	19.7
Non meat ingredients
Salt	0.00	0.00	0.80	0.80	1.80	1.80
STPP	0.00	0.30	0.00	0.30	0.00	0.30
Sodium erythorbate	0.05	0.05	0.05	0.05	0.05	0.05
Cure blend	0.25	0.25	0.25	0.25	0.25	0.25
Total	100.0	100.3	100.8	101.1	101.8	102.1

TRT6, Treatment 6 (0% salt, 0% STPP); TRT7, Treatment 7 (0% salt, 0.3% STPP); TRT8, Treatment 8 (0.8% salt, 0% STPP); TRT9, Treatment 9 (0.8% salt, 0.3% STPP); TRT10, Treatment 10 (1.8% salt, 0% STPP); TRT11, Treatment 11 (1.8% salt, 0.3% STPP).